Caramelised Onion Bacon Tart Recipes

CARAMELISED ONION & BACON TART

Steps:

• Put the lardons into a large, cold, non-stick frying pan and turn the heat on low. Cook the lardons very gently, stirring occasionally, until the fat has melted into the pan and they are beginning to brown and crisp. Use a slotted spoon to lift the bacon into a mixing bowl and set aside, but keep all the fat in the pan.
• Add the onions, oil and 2 thyme sprigs. Cook over a low heat for 20-25 mins until the onions are softened and beginning to turn golden. Stir in the sugar and cook over a higher heat for 5 mins more until golden brown. Tip into the bowl with the lardons and set aside to cool.
• When the onions are just about cool, tip the bread mix into another mixing bowl with leaves stripped from 1 thyme sprig, and make up following pack instructions, but don't knead or rise. Scatter the semolina, polenta or flour over a 30 x 40cm shallow tin or baking tray, and roll out the dough to fit it. Season the ricotta with 1 tsp salt and some pepper, and spread over the dough, leaving a small border. Mix the egg and Gruyère into the onion mixture with seasoning, then spread over the ricotta. Scatter with remaining thyme. Open-freeze for 2 hrs, then wrap well in cling film and freeze for up to 3 months. Or heat oven to 200C/ 180C fan/gas 6 to bake straight away.
• Cook for 40 mins until base is crisp and golden, then eat warm or cool, sliced into pieces with a green salad. To bake from frozen, heat oven to 160C/140C fan/gas 3 and bake for 30 mins, then increase temp to 200C/180C fan/gas 6 for 15-20 mins.

CARAMELIZED ONION TART

Steps:

• Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Line a baking sheet with parchment paper or spray with vegetable cooking spray.
• Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook for about 15 minutes or until golden, stirring often. Season to taste and let cool.
• Unfold the pastry sheet on a lightly floured surface. Roll into a 12-inch square. Place on the prepared baking sheet. Brush the edges of the square with water. Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim. Prick the pastry thoroughly with a fork.
• Spread the onion mixture over the pastry crust. Top with the gruyere and parmesan cheeses and sprinkle with the chives.
• Bake for 20 minutes or until golden and bubbly. Cool for 5 minutes on a wire rack. Cut into approximately 3 x 2-inch rectangles. Serve warm.

BACON AND ONION TARTS

Steps:

• Cook and stir bacon, onion, dry mustard, and nutmeg in a large skillet over medium-low heat until caramelized, 20 to 30 minutes. Squish the bacon mixture to one side in the pan and set the pan at an angle so the grease drains to the bottom. Discard grease and let bacon mixture cool for 5 to 10 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Combine cooled bacon mixture, mozzarella, sour cream, and mayonnaise in a large bowl. Mix together until the consistency is thick like a paste.
• Open 1 can of crescent rolls (keep the others in the fridge until you are ready to open them) and separate each triangle. Use a pizza cutter to cut each triangle into 5 strips by cutting it 3 times across diagonally, and then cutting the 2 longer strips in half.
• Take about 1 teaspoon of the filling and wrap a crescent dough strip around it, stretching it if needed. It doesn't matter if the filling is poking out of the bottom. Line them up on a baking tray and squish the tops flat so they stay upright. Repeat with remaining cans of dough and filling.
• Bake in the preheated oven until golden brown, 15 to 20 minutes.

CARAMELIZED ONION AND BACON GALETTE

Steps:

• In medium bowl, stir together flour, baking powder and 3/4 teaspoon salt. Cut in 3/4 cup cold butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in buttermilk until dough comes together.
• Knead 5 to 10 times or until dough is smooth. Shape dough into flattened round; wrap in plastic wrap. Refrigerate about 45 minutes or until dough is firm and cold.
• In 12-inch skillet, melt 1/2 cup butter over medium-high heat. Add onions; cook 5 to 6 minutes, stirring frequently, until onions are tender. Stir in sugar and vinegar. Cook 8 to 10 minutes, stirring frequently, until onions are light golden brown. Stir in 1 tablespoon of the thyme leaves and 1/2 teaspoon salt. Cool onion mixture 10 minutes.
• Heat oven to 425°F. Line large cookie sheet with cooking parchment paper. Using floured rolling pin, roll chilled dough on lightly floured surface to 14-inch circle. Roll one edge of dough onto rolling pin, and carefully place dough on cookie sheet.
• Using fork, poke holes in dough
• Spoon onion mixture onto center of dough; spread to within 2 inches of edge. Scatter bacon pieces on top of onion mixture. Fold 2-inch edge of dough up over filling, pleating crust as necessary. Brush crust with egg.
• Sprinkle cheese over bacon in center of galette. Bake 22 to 24 minutes or until crust is golden brown. Sprinkle remaining 1 tablespoon thyme leaves over galette. Serve immediately, or let stand 30 minutes.

BACON, ONION AND CHEESE TART

Steps:

• Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment paper.
• In a medium saute pan, cook the bacon over a medium-low heat until it begins to render, 3 to 5 minutes. Add the onions and cook until they begin to soften, about 3 minutes. Season with pepper. Set aside to let cool. Add the thyme to the cooled bacon-onion mixture.
• In a bowl, combine the farmer's cheese, creme fraiche, egg yolk and salt and pepper to taste. Set aside.
• Flour a flat surface and place the puff pastry on top. Flour the top and gently roll into a 13-by-18-inch rectangle. Cut the pastry in half and transfer each to a lined sheet pan. Using a fork, dock the puff pastry (pierce it slightly with the tines), leaving a 1-inch border untouched.
• Divide the cheese mixture between the two sheets of pastry and spread evenly on the docked area. Top each tart with half of the bacon-onion mixture.
• Place the tarts in the oven on the lower racks and bake, rotating halfway through, until the crusts are dark golden, about 25 minutes. Garnish with the pecorino and chives.

FETA, BACON & CARAMELIZED ONION TART

Steps:

• Melt butter in large skillet on medium-low heat. Add onions and sugar; cook 20 to 25 min. or until onions are golden brown, stirring frequently. Cool slightly.
• Heat oven to 400°F. Unroll crust onto baking sheet; spread with Neufchatel to within 2 inches of edge. Top with feta, onion mixture, bacon bits and rosemary. Fold edge of dough slightly over filling.
• Bake 20 to 25 min. or until crust is golden brown. Cool slightly. Drizzle with glaze.

CARAMELIZED SWEET ONIONS & BACON TART

Steps:

• Keep the pie crust frozen.
• Cook bacon in a large skillet over medium heat until lightly browned.
• Halve and slice onions.
• Add butter and onions to the bacon in the skillet.
• Reduce heat to low and cook for about 60 minutes, stirring every 5-10 minutes, until onions have caramelized a nice light brown color.
• Remove from heat and add salt and pepper or other seasonings of your choice.
• Cover and chill until cooled completely.
• Set your oven temperature to 425°F.
• Fill frozen crust with chilled onion mixture.
• Bake for 20 to 25 minutes.
• Remove from oven and cool for about 30 minutes. Serve warm or at room temperature.

CARAMELISED ONION, BACON & CAMEMBERT TART

Steps:

• Set oven to 180c or 350°F.
• Spray 23cm quiche dish. Fold pastry sheets in half lengthways and arrange over the base and sides of the dish. Spray between each layer with cooking oil spray. Trim edges. Cook for 3-4 minutes.
• Fry onions in butter for 3 minutes. Add sugar and vinegar. Fry for 5 minutes until golden. Drain on paper. Spread onion on pastry, then a layer of Camembert cheese, then bacon.
• Combine eggs, cream and milk. Pour over tart and sprinkle with grated cheese.
• Bake for 30 minutes.